Inside the Institute

Tap Into the Latest Maple Syrup Upgrades

Its maple syrup time in Vermont, and this season always brings to mind my memories of sugaring rituals in New England, where I grew up. Although its been years, I still remember warming my hands by the open fire in the sugar shack as the syrup boiled away, and getting my first taste of sugar on snow.

Maple sap starts to flow when early spring temperatures begin to rise  45 degrees during the day and below freezing at night is perfect for syrup, even if those of us who live(d) there wish it were warmer. Who figured out that this clear, almost sugar-free liquid could be the pancakes best friend? In this case, Native Americans taught settlers the process, which hasnt changed much.

Starting now and lasting through April, sugarmakers drill holes in the trunks of mature Maple trees and tap in spouts with either a hook and bucket or plastic tubing attached. The sugarmaker needs to gather 40 gallons of sap for each gallon of syrup. Each tap will yield only about one quart of syrup a season. Yes, you did the math correctly  thats about 160 taps per gallon of syrup. The sap is then brought to the sugarhouse and quickly boiled down over an oil or wood-fired stainless steel evaporator. From there, the syrup is filtered, graded, checked for density, and packed.

Im a big fan of dark maple syrups: I love the robust  almost smoky  flavor, especially for cooking. In some places, this is still called Grade B or C, but dont be put off by the name! The letter grades are a bit misleading because they indicate coloring, not purity of product. Now, the International Maple Syrup Institute is encouraging states and Canadian provinces to adopt a uniform grading standard. The new classifications are all Grade A quality with the following color/flavor descriptors:
 Golden/Delicate Taste
 Amber/Rich Taste
 Dark/Robust Taste
 Very Dark/Strong Taste

Vermont was the first state to adopt these standards on January 1 of this year. Some other states are planning to make the switch in 2015.

Whether you want something delicate or a robust choice for your BBQ glaze, there is syrup for every dish. Need some inspiration for a recipe other than buttermilk pancakes? Here are five to get you started:

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